14 May 2010

First of all I love the souflle although I know they are not so easy, it should be borne in mind that whenever they get off a little to get them out of the oven, the first time that I left them a long time, only a few minutes should be left and serve immediately, as the soufflé has much lower air about 20 minutes later, the idea is to make and serve still hot.

Some souflee history

A soufflé is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up" — an apt description of what happens to this combination of custard and egg whites.
I prefer make the souffles in these little ramekins rather than one large (although it can be fine) because this is one for each guest and served quickly.
I have to say that I loved the recipe and Espe (my daughter) also, almost salty is delicious but could be a dessert, it's an entry, but can be served on any occasion.

This recipe is adapted from a collection of books called "Chef at Home" Trident Press International , USA.

Pumpkin souffle (5-6 servings)

Ingredients

1 tablespoon of butter

2 tablespoon of plain flour

1 and 1/2 cup of milk

4 eggs (separated)

1 and 1/2 cup of pumpkin puree

salt

pepper

Method

1. Melted the butter in a pot, add the flour and stir

cook by a minute and add the milk slowly,

and mix well. Cut the fire.

2.Add the yolks slowly and then the pumpkin puree, mix slowly, add salt and peper tasted.

3. In a bowl whipp the whites with a pinch of salt and make a firm meringue and add to the ready mix with slow movements.

Preheat the oven at 190° c and greased with some butter the ramekins.

Bake by 20 o 25 minutesWill be fluffy and golden. Allow 1 minute and carefully remove (be hot) and serve immediately with green salad can be or alone.

Thanks by coming Brownie girl, I went to your blog, I love it, to make this souflé I use freeze pumkin and work so good. I buy fresh pumpkin and freeze them, I cute in little cubes first and put in bags. . Try it! huggs gloria